Bacon and Scallion Pesto Pizzantini
4 thick strips bacon, thinly sliced
1 large white onion, thinly sliced
Pinch of sugar
Sea salt and freshly ground white pepper
6 scallions, thinly sliced
1 tsp capers
1/2 cup fresh parsley
Grated zest of 1/2 lemon
1/4 cup extra virgin olive oil
1/3 cup creme fraiche
- Cook bacon in a large skillet over medium heat, stirring from time to time, until browned and crispy, then transfer to a paper towel to drain. Add onion slices to the drippings in the skillet, and sprinkle with sugar, and salt and pepper to taste. Cook onions until light brown and tender, about 5 – 7 minutes.
- Combine scallions, capers, parsley, and half the lemon zest in food processor, and add salt and pepper to taste. Pulse gently to chop and blend. Turn processor on, and add olive oil through the top in a steady stream. Transfer scallion pesto to bowl, and set aside.
- In a small bowl, whisk creme fraiche and the remaining lemon zest together until smooth. Spread on full-size Croccantini, then sprinkle with bacon and onions, and drizzle with scallion pesto.